3 1/2 cups very warm water

3 TBS honey

1 1/2 TBS lecithin (liquid)

1 TBS dough enhancer

2 TBS wheat gluten

1 TBS sea salt

1 TBS yeast

1/2 cup barley flour

1/2 cup rye flour

1/2 cup soy flour

1/2 cup buckwheat flour

1/3 cup millet

1/3 cup sesame seeds

1/3 cup flax seeds

1/3 cup sunflower seeds

1/4 cup hemp seeds (optional)

6-7 cups whole wheat flour

I put all of these into my KitchenAid at the same time and turn it on low

for 8 minutes.  The dough is done when it forms a nice dough ball, although

I have found that this dough is a lot stickier that just the regular whole wheat dough

so be careful not to add too much flour.

Then divide the dough into 2. Knead each half into a ball and press into a greased bread

pan.  Cover and let rise until about double in size.  Bake at 350 for 30-32 minutes.